Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! Ingredients: Serves 6 to 8 1 – 3 pound Wild Idea Buffalo Chuck Roast 2 – tablespoons olive oil 2 – teaspoons sea salt 2 – teaspoons black pepper 2 – teaspoons garlic powder 2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried. 1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried. 1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried. 2 – onions, 1 diced and 1 quartered 1 to 2 tomatoes, coarse chopped 5 – cups buffalo, vegetable or organic beef stock 2 – bay leaves 6 – potatoes, quartered 3 – celery stalks, quartered 4 to 6 – carrots, peeled and quartered ½ – cup red wine 1 – tablespoon corn starch, or more if needed Preparation: 1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking. 2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast. 3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast. 4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes. 5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat. 6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours. 7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°. 8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed. 9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil. 10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste. 11) Carve the roast and pass with gravy and crusty bread.
Buffalo Ranchers Pie
Buffalo Ranchers Pie (Shepherd’s Pie) The other morning, I awoke to Jamie Oliver talking on the radio about Shepherd’s Pie and I have been craving it ever since. He had me at “encased cheesy potato crust.” It sounded so good that I had to try it. Other than swapping out bison for the lamb, I followed his ingredients list but changed the preparation steps. The bison Shepherd’s Pie was a huge hit with my family and everyone stepped up for a second helping. This recipe should serve 8 but for my family it served three regular appetites and two hearty ones. Ingredients: 1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry 3 – pounds golden potatoes, washed, leave skins on 1 – large sweet yellow onion, chopped 1 – turnip, peeled & diced 6 – carrots, peeled, halved & sliced 4 to 6 – celery stalks (depending the size), sliced 1 – cup + 2 tablespoons salted butter 4 – ounces Irish cheddar, grated 2 – tablespoons olive oil 2 ½ + – teaspoons salt 2 ½ + – teaspoons black pepper 1 – teaspoon fresh rosemary leaves, chopped 1 – teaspoon thyme 3 ½ – cups red wine 3 ½ – cups buffalo broth or organic beef or lamb broth 2 – tablespoons corn starch 1 – fresh rosemary sprig, leaves only 2/3 – cup Panco crumbs Preparation: 1) Gather all of your ingredients and measure out. 2) Boil potatoes until tender. Once tender drain the potatoes, then return the potatoes back to the pot on the stove over medium heat, to remove excess moisture from the potatoes. Turn the potatoes occasionally, to avoid browning. *I learned this trick from my Parisian friend Nina, and it will make your mash nice and fluffy. 3) Transfer the potatoes to a mixing bowl and mash a bit with a fork. Add ½ cup melted butter, 2 teaspoons each, salt and pepper and mix, scraping down the sides occasionally. When well mixed, add half of the grated cheese. Set aside. 4) In a stockpot over medium high heat, heat 1-tablespoon each butter and olive oil. Add buffalo stew meat, ½ teaspoon each, salt and pepper, 1-teaspoon rosemary and thyme. Brown the meat, stirring occasionally. 5) When the meat is nicely browned, add 3½ cups red wine and 3½ cups broth. Bring the liquids to a full boil. Cover the pot, and reduce the heat to low. Simmer the stew meat for 30 minutes or until the meat is tender. 6) Mix the remaining wine and broth, with 2 tablespoons of cornstarch. Increase the heat to medium high and whisk in the cornstarch mixture. The liquids will become thick and stew like. Remove from heat, cover and set aside. 7) In a large sauté pan over medium high heat, heat 1-tablespoon butter and 1-tablespoon olive oil. Add the vegetables to the pan in the order that they are listed, in 5-minute intervals, sprinkling each new vegetable with a pinch of salt and pepper as you go. After celery is added, sauté for 5 more minutes. Remove from heat. *This will leave your vegetables with a little texture and color! 8) With a slotted spoon, scoop the bison stew meat out of the gravy and add it to the pan of vegetables. Stir to incorporate. Set the remaining gravy aside. 9) Generously butter a 10x13x3 casserole pan, with ¼ cup butter. Sprinkle desired amount of rosemary leaves in the buttered pan. Distribute 1/3 cup of the panko crumbs next and pat into the butter. 10) Scoop the mashed potatoes into …
Buffalo Comfort Food
Although the days are getting longer and the sunlight’s warm glow gives the illusion that winter is loosening it’s grip, the single digit temperatures remain. These are the days we turn to comfort food! Whether you are working outdoors in the cold or wrapping up a long day inside, the savory aroma of a hearty casserole melts the winter blues away. You’ll want to keep this tasty recipe handy throughout the year. It is a simple recipe for a full flavored dish that will become a family favorite for eaters and chefs alike. Cheers! Jill Buffalo Chorizo Red Sauce & Fusilli Pasta This recipe only took 15 minutes to make. The Fusilli pasta has a nice firmness and will withstand additional time in the oven to melt the Parmesan and bring out the naturally nutty flavor and add additional texture. Ingredients: 1 – tablespoon olive oil 1 – 1 lb. Wild Idea Buffalo Chorizo 1 – onion, coarse chopped 1 – teaspoon salt 1 – teaspoon black pepper 1 – tablespoon basil, finely chopped 2 – gloves garlic, chopped 1 – 28 oz. can tomatoes, flash processed Fusilli Pasta, cooked firm ½ – cup Parmesan, grated Preparation: 1) Cook pasta, to a firm al dente. Reserve 1-cup of pasta water. 2) In a large saucepan over medium high heat, heat the oil. Crumble Chorizo Sausage into the pan and add the chopped onion and spices. Sauté, stirring occasionally, until the meat is browned. 3) Add garlic and tomatoes and stir. Bring the sauce to a full simmer. 4) Adjust seasoning to taste. 5) Over medium-high heat, heat half of the pasta water in a pasta pot. Add al dente Fusilli and more of the pasta water if needed. Cover, allowing for pasta to reheat, for about one minute. Toss gently and remove the pot from heat. 6) Pour the desired amount of Sauce into the pasta and gently stir. 7) Add most of the grated Parmesan and toss into the pasta. 8) Portion into heat proof serving dishes or dish and sprinkle with the remaining cheese. 9) Place in the middle of the oven under the broiler and allow the top to become slightly browned, about 7 minutes. Serve with crusty bread and a green salad.
Buffalo Comfort Food
With Lucas and Jilian spending the holiday season with their other families, and with the Christmas and New Year holiday falling during the week, Dan and I decided to head to brother Mike’s condo in Florida for some R&R. In addition to resting and reading, we ate – a lot. We consumed one fresh fish dinner after the next. Baked grouper, deep fried whole snapper, and scampi style gulf shrimp, all so delicious, we couldn’t stop ourselves. With Florida having the number one “animal to acre” stocking rate, beef is found on all of the menus. A grass-fed option however was not available, so we decide to hold out for our buffalo. Upon our return we learned that a handful of our buffalo had escaped from their winter pasture on the Buffalo Gap National Grasslands and onto the reservation. Dan would need help and called our new “buffalo ranch” neighbor’s foreman, Doug. Although a nice day for January with a 25 degree temperature and the promise for it to warm, Dan & Doug were layered up in insulated coveralls, jackets, scarves, gloves and hats pulled down to just above their eyes. They stiffly mounted their 4 wheelers and headed out into real rough country. Both had declined food, and said they wouldn’t be long. The wind had picked up and I knew they must be cold out there. I tried to keep my thoughts from the danger that they could get into with the addition of a snowy landscape and busied myself with the preparation of lunch. Not having been to the grocery since our return, ingredients were limited. It would be our first buffalo meal in two weeks and I wanted it to be a good one. There was a package of ground buffalo in the fridge, a head of cabbage sat lonely in the vegetable crisper, and a few jars of canned tomatoes lined the almost bare cupboard shelf. “Aha,” I said, “Cabbage Rolls”. After 4 hours the sound of the 4 wheelers interrupted the ocean sounding wind gusts. I exhaled a sigh of relief and popped the cabbage rolls into the oven. The sweet and savory aroma had started to fill the kitchen by the time they found their way back to the house and had removed their winter layers. After a cup of fresh hot coffee to take the chill off, we sat around the kitchen island and enjoyed our first bites of buffalo comfort food. It was just right. Happy, healthy New Year everyone! Jill. Cabbage Rolls in Tomato Sauce (Serves 4 to 8) I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy! Cabbage Rolls Ingredients: 8 cabbage leaves 4 quarts water 1 tablespoon olive oil 1 pound Wild Idea ground bison ½ cup green or yellow onion, chopped 1 tablespoon oregano 1 teaspoon paprika ½ teaspoon allspice (optional) 2 teaspoon salt 1 tablespoon black pepper 1 cup rice, pre-cooked Tomato Sauce Ingredients: 2 15 ounce cans crushed tomatoes 2 tablespoon brown sugar ¼ cup lemon juice 2 teaspoon salt 1 tablespoon black pepper 1 tablespoon chopped garlic Preparation: Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes. Remove core from cabbage center. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core …